Napa Cabbage Stir Fry with Vinegar Sauce (醋溜白菜)

Ingredients

• 1 (2-3 lb / 1-1.2 kg) small head napa cabbage
• 1 and 1/2 tablespoons peanut oil
• 4 chili peppers (, dried)
• 1 inch ginger (, minced)
• 1 clove garlic (, minced)
• 2 green onions (, sliced (some greens reserved for garnish))
• 2 tablespoons chinkiang vinegar
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 1 tablespoon cornstarch

Steps

1. 1

   Separate the leaves from the head of cabbage. Cut off the leafy green parts and save them in a ziplock bag for future use (*Footnote 1). Tilt your knife to slice the cabbage at a 45° angle into 1” (2.5 cm) pieces. (See blog post above for detailed pictures)

2. 2

   Combine the sauce ingredients in a small bowl and stir to mix well.

3. 3

   In a large carbon steel skillet or a wok, heat the oil over medium-high heat until hot. Add the dried chili peppers. Once the chilis start to brown, add the ginger, garlic, and green onions. Saute until fragrant, about 1 minute.

4. 4

   Add the sliced cabbage and turn to high heat. Cook without moving for 30 seconds. Then saute for 2 minutes, or until the cabbage begins to soften but is still crunchy. Do not overcook the cabbage, which will cause it to release liquid and make the sauce watery.

5. 5

   Stir the sauce again to dissolve the cornstarch and pour it over the cabbage. Cook and stir until the cabbage is coated and the sauce thickens.

6. 6

   Immediately transfer everything to a big serving plate and serve it hot as a side dish.